Take a rest

When cooking a roast, be it beef, pork, lamb or poultry, 
It's important to let it rest a little before carving.
That allows the juices to retreat back into the meat.
If you carve a roast too soon, much of its goodness will spill out onto the carving board.
Simply cover with silver foil and let rest for a few minutes. This also works very well with steak!